Ever heard of cowboy-French cuisine? Neither had I before I went to LON’s at The Hermosa Inn fine dining restaurant in Paradise Valley, near Scottsdale, Arizona.
LON's at the Hermosa Serving Cowboy-European Cuisine
I knew I was in for a memorable dining experience when I rounded the corner and gasped. LON’s outdoor patio was a glowing, mesquite-fragrant wonderland from the wood-burning fire pits scattered about. Despite the cool desert fall weather, the outdoor fireplaces were buzzing with locals enjoying sipping martinis and wine before dinner.
Happy Hour begins early at LON’s The Last Drop Bar. From 4 pm – 7 pm, they offer specials on tapas like sliders and complimentary cheese pairings, cocktails like the Megargee Mojito and wines by the glass.
Imagine LON's Outdoor Patio at Night Under the Desert Sky... Magical.
Although I really wanted to dine under the clear, starry skies of Arizona, our party of three opted to stay warm and sit inside. After passing through the rustic wooden doors of LON’s, its history infuses the soul of the restaurant. It was originally the private adobe hacienda of Lon Megargee – the legendary Southwest artist. Cowboy culture defines LON’s décor with Megargee’s art depicting cowboy culture, vintage saddles, and black and white historical photos.
Executive Chef Jeremy Pacheco at LON's at the Hermosa
At the helm of LON’s five-star dining, Executive Chef Jeremy Pacheco from Wynn’s SW Steakhouse in Las Vegas, maintains serious quality control by serving locally sourced produce and housemade. Quite a shock that any vegetable farming could be done in the desert, but where there is a will, there is way. In Scottsdale and the surrounding areas, including LON’s own one-acre organic garden, local farming is taking root.
Growing up on a farm in Southern Arizona, its fitting that Chef Jeremy Pacheco’s menu pays tribute to the farm-to-table culinary revolution.
(Singh Farms and McClendon’s provide much of the organic produce for most of Scottdale’s best farm-to-table restaurants.)
When my boyfriend’s Salt Seared Ahi Tuna appetizer arrived – the generous portion of ruby red ahi tuna atop the hot salt rock with a sizzling ceviche sauce poured tableside was not only dramatic in presentation but the most delicious seared Ahi Tuna I have had to date (and I’ve eaten hundreds!). The Roasted Mcclendon Beets Salad with its house made goat burrata was a delicate delight as well.
While my dining companions ate their appetizers, I reserved my appetite for the 24 oz. Chili Rubbed Cowboy Ribeye. One of the unique features of LON’s menu, besides organic, local produce and house made ingredients, is the Pecan-Wood Fired specialites. Whether you choose Kobe New York Beef Strip, Rack of Lamb or the Cowboy Ribeye, be ready for a serious meat lover’s feast designed for a cowboy’s appetite after a long day out on the ranch.
Seared Ahi Tuna, Beer Battered Mushrooms and Pecan-Wood fired Chili Rubbed Ribeye
Although it does come with two vegetable sides (I chose Creamed Spinach and the Hacienda Parmesan Papas), I hardly noticed them as I was in carnivore heaven with the gorgeous, mesquite grilled steak cooked to perfection.
While I was ravenously inhaling my dinner, my friend, who is on a very strict diet for health reasons, had trouble finding a vegetarian entrée. In fact, she had to order salads and a bevy of vegetable sides to make a meal. She did not leave hungry, but LON’s, with not one vegan or vegetarian entrée, is not ideal for those who refrain from eating meat, fish or dairy.
LON's at the Hermosa Housemade Desserts
With not much room to spare, we continued on our LON’s gastronomic tour to the desserts by Pastry Chef Trevor Tucker. Like one dessert wasn’t enough after our fabulous feasting, we had to try a spectrum of sweets. We ordered the signature LOU’s Candy Bar (like a gourmet snickers bar), three different housemade sorbets including the Mandarin Orange and the Huckleberry Tart with Crème Fraiche. Each of the desserts were made with an eye for detail and creativity like the appetizers and entrees, but the sorbets were my favorite – light and subtly sweet – a perfect ending to a heavy meal.
Happy to move about after dinner, we took a tour of Hermosa Inn’s wine cellar. A trip down below is like traveling from the Old West to the Renaissance Age.
LOU's at the Hermosa Wine Cellar
The wine cellar, adorned with well-appointed antiques, seats up to twenty people around a rustic wooden table for private parties, wine tasting events and dinners. Since 1996, Wine Spectator Magazine has consistently recognized LOU’s wine menu with an Award of Excellence. They offer both international and domestic wines, and even a few Arizona wines – a sommelier is on staff to assist in the choice.
Because we had come from Los Angeles for a little getaway to Hermosa Inn, it made it a perfect night that we could just slip off to our rooms, enjoy a soak in the Jacuzzi and have a peaceful sleep in Scottsdale’s hidden gem boutique hotel.
Scottsdale's Hidden Gem, Hermosa Inn
With the holidays upon us, giving a gift of a weekend at Hermosa Inn with a dinner at LOU’s would be something your loved one won’t return. A Night at LON’s package offers a quintessential guest experience with a one-night stay in a newly remodeled casita, $100 dining credit towards LON’s restaurant, breakfast for two and specialty turndown service. Starting from $332.
Also available is the Artist In Residence Dinner once a month with dining and accommodation specials.
For reservations at LON’s at the Hermosa: 602 955-7878 or make them online.
www.hermosainn.com
